Pork Chops in a Creamy Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From one of my cookbooks but I cut it out long ago and don't know which one it was from. Trying to post all my clippings so that I can finally make them! Serve with white rice. Ingredients:
1 cup low sodium chicken broth |
1/4 cup garlic clove, peeled and crushed, about 12-15 |
1/2 teaspoon olive oil |
4 boneless pork loin chops, about 1/4-inch thick |
1 tablespoon fresh parsley, minced |
1/2 teaspoon dried tarragon leaves |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons water |
1 tablespoon all-purpose flour |
1 tablespoon dry sherry |
Directions:
1. Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
2. Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
3. Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
4. Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
5. Serve sauce over pork and rice.
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